Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC

Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC

Este estudio se desarroll ̤con el fin de probar las tčnicas de determinacin̤ de la autenticidad del chocolate segn͠ la norma establecida en el Codex Alimentarius para el chocolate (documento 6 de esta seccin̤). En especial, el estudio se enfoca en la determinacin̤ de CBEs (Cocoa Butter Equivalents...

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Další autoři: Bohacenko Ivan, Kopicov ̀Zdenka, Pinkrov Jitka, Czech Academy of Agricultural Sciences
Médium: Kniha
Jazyk:angličtina
Témata:
Manteca de cacao
Chocolate
Alimentos - Contenidos de azc͠ares
Composicin̤ de los alimentos
Plantas psicotrp̤icas
Cacao butter
Food - Contents of sugars
Food composition
Psychotropic plants
Aceite de theobroma
Grasa natural comestible
Autenticidad
equivalentes de manteca de cacao
triglicřidos
Theobroma oil
Edible natural fat
Authenticity
Cocoa butter equivalent
Triglycerides
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Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC

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